Skip to main content
SUMMER SPAGHETTI SALAD

It's a beautiful Sunday in Minnesota!  60 degrees for the first time since October!  Still snow on the ground, but everyone is getting out of the house and firing up the grills and making summer-like foods.  This is an old classic from my sister.  Usually, I use spaghetti noodles, but today tried linguine noodles.  Also added ranch seasoning, something new.  It's a nice refreshing pasta salad.

 Ingredients:

 1 lb Spaghetti (or linguine)
1 lb bag California mix frozen veggies (broccoli, cauliflower, carrots)
1 can black olives, sliced
4 Roma tomatoes, chunked or diced (or about 1 cup of whatever tomatoes you want to use)
Approx 1/4 cup Italian Dressing
Approx 1/2 cup Mayo
Approx 1/2 cup Miracle Whip
Approx 2 tbsp dry Ranch Dressing mix
Appox 1/4 cup Parmesan cheese
Salt, Pepper, Lawry's Seasoning Salt, Garlic Salt, Onion Powder & Garlic Powder, to taste

 Seasonings and vegetables can be changed/adjusted per personal preferences.

Make noodles per package directions, drain, and cool.  I break the noodles in two before I boil them.  I never do this with spaghetti noodles otherwise, as it is considered a no-no in the cooking world. But, for this pasta salad, it is helpful when eating it.

Mix all ingredients together in a bowl.  I cut down some of the frozen veggies so they were more uniform in size.

This is best mixing up by hand because it's hard to get the dressing distributed into the long noodles any other way.

Enjoy!

Comments

Post a Comment

Popular posts from this blog

PEANUT BUTTER RICE KRISPIE BARS My mother always put peanut butter into her Rice Krispie bars. When I made them when I was older I had to guess each time how much.  I finally figured out what worked and wrote it down so it wasn't a guessing game. People compliment me on these all the time when I bring them places.  They are not as cloyingly sweet as some Rice Krispie bars can be.  First, I always use the original Kellogg's Rice Krispie bar recipe, never a generic version.  The other versions tend to have the same amount of marshmallows, more butter,  but less rice krispies making them sweeter (to me, anyway).  I don't care what brand of rice krispies I use, I buy whatever is cheapest, but it has to be the original Kellogg recipe.  Second, I always add the peanut butter. They are just so much better that way! Because of the peanut butter, when I bring them places, I always tell people there is peanut butter in them (or label them) becaus...
Post a Comment
Read more
<meta name="p:domain_verify" content="c339dc3c6b1f0a6733ee351d1b3ba2ec"/> SHERRY & JESSE'S KITCHEN Hello there! Jesse & have been married for 19 years and counting and have lived together for 22 years now.  We were 18 & 20 years old when we started out and learned a lot about life, love and other things along the way.  We have two kids - Jaqi, age 18 and JJ (Jesse Jr.), age 15. We live in central Minnesota, about an hours drive north of the Twin Cities.  We have a dog named Kirby (after the great Kirby Puckett).  We have a large extended family that lives close so lots of family coming around or us going to family functions. Since our first years together, we have loved cooking!  We have different styles, but after all these years, have learned to work well together in the kitchen.  We cook together a lot, but also work alone in the kitchen to make meals for the whole family. This blog is meant as a way to share the...
Post a Comment
Read more
CHICKEN ALFREDO BAKED ZITI We were going to visit relatives at their lake place and they wanted pasta for dinner, like Alfredo.  Jesse said I make really good red sauces, but have never made a great white sauce.  I kind of agreed - it just wasn't something I did often because when I had it wasn't really special enough to stand out. Never to be discouraged, I did a little research and found some recipes for Chicken Alfredo Baked Ziti.  Using ziti in a casserole version fit our purposes, rather than fettuccine with Alfredo sauce.  Using ideas from two pins  (see Pinspirations at bottom) , I created my own .  I made each component and stored them separately  overnight.  In the morning I layered them in a cake pan and packed them in the cooler to be made that evening in the oven. It was AWESOME!  They were all impressed, especially Jesse.  He's never been a huge fan of chicken or Alfredo because it tends to be bla...
Post a Comment
Read more